Have I mentioned how much I love peanut butter (well, the crunchy kind, more specifically)? Let’s just say if I were allergic, I’d still probably stuff my face with it. The obsession is real.

Some of you may feel the same way when it comes to Nutella or any other type of nut butter, and trust me, I totally get it.

Any other PB/Nutella/nut butters addicts out there? Holla!! ??????

I’ve gotten some requests for doing a Pretty Little Bakers vid on gluten free desserts, and luckily, these peanut butter cookies meet the PLB standards AND are gluten free. WHAT. Only four ingredients (five if you want to add some chocolate into the cookie dough), fun-sized, and SO SIMPLE! So let’s break it down now.

All you have to remember is that these cookies are number one. ONE cup of sugar, ONE cup of peanut butter, ONE egg, and ONE teaspoon of vanilla.

Added a pinch of sea salt to the top of these cookies before baking!

Now for variation, I added some semi-sweet chocolate chips to half of my dough and those cookies came out tasting like a Reese’s Peanut Butter Cup (well, came out tasting like anything that includes chocolate and peanut butter). It’s fun because half of my batch of cookies were strictly peanut butter and the other half came out like a brownish color, with the chunks of peanuts from the crunchy peanut butter peeking through.

Watch the video above to see how to make these four-ingredient (the fifth is optional) gluten free, super simple, peanut butter cookies.

If you haven’t already, be sure to follow Pretty Little Bakers on Twitter, Facebook, and Instagram! And if you make these versions of peanut butter/peanut butter and chocolate cookies, send them to me so I can repost/retweet your pics! I love seeing your creations.

If there’s any other dessert you’d like to see featured on PLB, let me know in the comment section below!

Roll dough into one-inch balls and place on wax lined baking sheet. Repeat process with the remaining peanut butter and chocolate dough. Using the fork, gently press down to create a crisscross pattern on the cookies. Bake at 325 degrees for 15 minutes, or until cookies are a golden brown.